Market milk and/or liquid milk are products made from milk or cream, intended to be directly used by the consumers. Market milk is normally categorized as a natural and fresh product having a natural composition (apart from its fat content) and a natural pH value. However, market milk is actually processed milk as it is subjected to proper heat treatment in accordance with the local legislation. Furthermore, this product is standardized to a certain fat content and homogenized. Yet, most organic market milk types are not homogenized.
Raw milk used for market milk must comply with a certain standard and quality. The standard to be complied with varies from one country to another, but normally it involves a maximum plate count (germs/ml) and a maximum admissible storage time before processing. Legislation also involves specific demands to be met by the processing equipment itself in terms of traceability, process surveillance and safety.
Market milk is processed through a pasteurizing system including pre-heating via regenerative heating, separation and standardization. A fully automated system designed by GEA Liquid Processing ensures adequate heat treatment in accordance with the local legislation and homogenization of the milk. Together with our sister company GEA Procomac we act as one stop supplier of complete processing lines for market milk.
GEA Liquid Processing specializes in the design of processing systems for all kinds of market milk products, providing the highest degree of production safety. As a member of GEA Group we can provide a comprehensive range of processing components developed and designed for the liquid processing industry. Our product know-how, combined with our strong process engineering and design expertise, ensures correct plant design and hygienic solutions for all types of market milk products.
For more detailed processing information about a number of fermented product types please follow the links below: